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History and tradition
For the common people of Egypt, cereal foods formed the main backbone of their diet from the pre-dynastic period onward. Even for the rich, this staple mean generally consisted of a variety of different breads, often with other ingredients mixed in. Bread was made by mixing the dough, kneading it with both hands or sometimes with the feet in large containers. Yeast, salt, spices, milk and sometimes butter and eggs were then added, before the bread was placed in a baking form or patted into various shapes.
At first it was cooked in open fires or even on the embers. But from the Old Kingdom on, bread-moulds were used which were preheated, wiped with fat and filled with the dough. Sometimes thick loaves were made, with a hollow center that was then filled with beans, vegetables or other items. Sometimes flat bread was made with raised edges in order to hold eggs, or other fillings. Bread was often sweetened with honey or dates, or flavored with sesame, aniseed or fruit.

Special features
Give the bread to the baker
إدي العش لخباز
Bread, Freedom and Social Justice
عش، حرية، عادلة إجتمعية

The kahka in the orphan’s hands is odd
الكحك في إد اليتم عجبا 

Festivities and traditions
Sham el Nesim- Easter
It is traditional to eat feter meshaltet. Feter is a kind of bread (sometimes referred to as pie) made of flour and butter. It is eaten with molasses and cheese.
Eid el Fitr
Eid el Fitr follows the holy month of Ramada. During the 3 days of Eid, kahk, petit-fours, biscuits or ghorayeba are baked at home or bought. It is required to serve them to guests, relatives and friends.

Publish date 16/10/2013 11:06
Last updated 15/04/2014 12:45